9 Must-Try Cod Fish Taco Recipes for Taco Night

Tired of the same old taco night rotation?

Cod fish tacos offer a delicious alternative that’s both light and satisfying.

You’ll find these versatile seafood creations can be prepared in countless ways—from crispy and baked to spicy and grilled.

Whether you’re partial to tropical fruit salsas or creamy avocado toppings, there’s a cod taco recipe that will elevate your weeknight dinner.

With just a few simple ingredients, you can transform ordinary tacos into something truly memorable. Ready to discover how?

Crispy Baked Cod Tacos With Lime Crema

These crispy baked cod tacos deliver all the satisfaction of fried fish without the mess or extra calories. The fish is coated in a zesty seasoned breadcrumb mixture and baked until perfectly flaky inside and crispy outside. Topped with a tangy lime crema and fresh garnishes, these tacos make for a delicious weeknight dinner that comes together in just 30 minutes.

Ingredients:

• 1½ pounds cod fillets, cut into 2-inch pieces
• 1 cup panko breadcrumbs
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 eggs, beaten
• 3 tablespoons olive oil
• 8 small corn or flour tortillas
• 1 cup Greek yogurt
• 2 limes (juice and zest)
• 2 cups shredded cabbage
• 1 avocado, sliced
• ¼ cup chopped cilantro
• 1 jalapeño, thinly sliced (optional)

Instructions:

Step 1: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly spray with cooking oil.

Step 2: In a shallow bowl, combine panko breadcrumbs, chili powder, cumin, garlic powder, paprika, salt, and pepper. Mix well.

Step 3: Pat the cod pieces dry with paper towels. Dip each piece into the beaten eggs, then coat thoroughly in the seasoned breadcrumb mixture, pressing gently to adhere.

Step 4: Place the breaded cod pieces on the prepared baking sheet. Drizzle or spray with olive oil to help them crisp up.

Step 5: Bake for 12-15 minutes, or until the fish is opaque and flakes easily with a fork, and the coating is golden and crispy.

Step 6: While the fish bakes, prepare the lime crema by mixing Greek yogurt with the zest of one lime and juice of half a lime. Season with a pinch of salt.

Step 7: Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap in foil and heat in the oven for the last 5 minutes of fish baking time.

Step 8: Assemble the tacos by placing a piece or two of crispy cod on each tortilla. Top with shredded cabbage, avocado slices, a drizzle of lime crema, cilantro, and jalapeño slices if using.

Step 9: Serve immediately with lime wedges on the side for an extra squeeze of citrus.

Nutrition:

• Calories: 320 per serving (2 tacos)
• Protein: 28g
• Carbohydrates: 26g
• Fat: 12g
• Fiber: 4g
• Sodium: 410mg
• Calcium: 80mg
• Iron: 2mg

Blackened Cod Tacos With Mango Salsa

These blackened cod tacos bring together the perfect combination of spicy seasoned fish with sweet, invigorating mango salsa.

The contrast between the smoky, charred cod and the bright, tropical salsa creates a delicious balance that’s perfect for a quick weeknight dinner or casual entertaining. Wrapped in warm tortillas and finished with a squeeze of lime, these tacos deliver bold flavors in every bite.

Ingredients:

• 1 pound cod fillets
• 2 tablespoons olive oil
• 2 tablespoons blackening seasoning
• 8 small corn tortillas
• 1 ripe mango, diced
• 1/2 red onion, finely diced
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced (plus extra wedges for serving)
• 1 avocado, sliced
• 1 cup shredded cabbage
• Salt and pepper to taste
• Greek yogurt or sour cream (optional)

Instructions:

Step 1: Pat the cod fillets dry with paper towels and brush with olive oil on both sides.

Step 2: Generously coat the cod with blackening seasoning, pressing gently to adhere.

Step 3: Prepare the mango salsa by combining diced mango, red onion, jalapeño, cilantro, and lime juice in a bowl.

Season with salt to taste and refrigerate while cooking the fish.

Step 4: Heat a large skillet over medium-high heat. Once hot, add the seasoned cod and cook for 3-4 minutes per side until blackened and fish flakes easily with a fork.

Step 5: While the fish cooks, warm the corn tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side.

Step 6: Flake the cooked cod into large chunks.

Step 7: Assemble the tacos by placing shredded cabbage on each tortilla, topping with blackened cod pieces, mango salsa, and sliced avocado.

Step 8: Serve immediately with lime wedges and optional Greek yogurt or sour cream on the side.

Nutrition:

• Calories: 320 per serving
• Protein: 24g
• Carbohydrates: 32g
• Fat: 12g
• Fiber: 6g
• Sodium: 380mg
• Sugar: 8g

Honey-Glazed Cod Tacos With Pineapple Slaw

These honey-glazed cod tacos combine the natural sweetness of fresh cod with a tangy honey glaze, complemented by a bright pineapple slaw. The tropical flavors create an invigorating and satisfying taco experience that’s perfect for a light lunch or casual dinner gathering.

The contrast between the flaky, glazed fish and the crunchy, zesty slaw delivers a delightful texture in every bite.

Ingredients:

• 1 pound fresh cod fillets
• 3 tablespoons honey
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 2 cups shredded cabbage
• 1 cup fresh pineapple, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup cilantro, chopped
• 1 jalapeño, seeded and minced
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 8 small corn tortillas
• Lime wedges for serving
• Salt and pepper to taste

Instructions:

Step 1: In a small bowl, whisk together honey, soy sauce, 1 tablespoon olive oil, minced garlic, and grated ginger to create the glaze.

Step 2: Place cod fillets in a shallow dish and pour the honey glaze over them. Cover and refrigerate for 15-30 minutes to marinate.

Step 3: While the fish marinates, prepare the pineapple slaw by combining cabbage, diced pineapple, red onion, cilantro, and jalapeño in a large bowl.

Step 4: In a small bowl, whisk together lime juice and 1 tablespoon olive oil. Pour over the slaw mixture and toss to coat. Season with salt and pepper to taste. Refrigerate until ready to serve.

Step 5: Preheat oven to 375°F (190°C). Remove cod from marinade (reserve the marinade) and place on a lined baking sheet. Bake for 12-15 minutes until fish flakes easily with a fork.

Step 6: While the fish is baking, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes until slightly thickened.

Step 7: Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side.

Step 8: Flake the cooked cod into large pieces and drizzle with the reduced glaze.

Step 9: Assemble tacos by placing fish pieces on each tortilla and topping with pineapple slaw. Serve with lime wedges on the side.

Nutrition:

• Calories: 310 per serving
• Protein: 24g
• Carbohydrates: 35g
• Dietary Fiber: 4g
• Sugar: 12g
• Fat: 8g
• Sodium: 480mg
• Serving size: 2 tacos

Cajun-Spiced Cod Tacos With Avocado Cream

These Cajun-spiced cod tacos deliver a perfect blend of heat and flavor balanced by a cooling avocado cream. The flaky white fish takes on the bold Cajun seasoning beautifully, while fresh toppings add crunch and brightness to every bite. Ready in under 30 minutes, they’re perfect for weeknight dinners or casual entertaining.

Ingredients:

• 1 pound cod fillets
• 2 tablespoons Cajun seasoning
• 2 tablespoons olive oil
• 8 small corn tortillas
• 2 ripe avocados
• 1/4 cup Greek yogurt
• 1 lime, juiced and zested
• 1 cup shredded cabbage
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• 1 jalapeño, thinly sliced (seeds removed for less heat)
• Salt and pepper to taste

Instructions:

Step 1: Pat the cod fillets dry with paper towels and sprinkle the Cajun seasoning evenly on both sides, gently pressing it into the fish.

Step 2: Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned cod and cook for 3-4 minutes per side until fish is opaque and flakes easily with a fork.

Step 3: While the fish cooks, prepare the avocado cream by mashing the avocados in a bowl, then stirring in the Greek yogurt, half the lime juice, and a pinch of salt. Mix until smooth and creamy.

Step 4: In another bowl, toss the shredded cabbage with the remaining lime juice and a pinch of salt.

Step 5: Warm the corn tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side.

Step 6: Break the cooked cod into chunks and assemble the tacos: spread avocado cream on each tortilla, top with fish, cabbage, diced tomatoes, cilantro, and jalapeño slices.

Step 7: Serve immediately with lime wedges on the side for an extra citrus kick.

Nutrition:

• Calories: 320 per serving
• Protein: 24g
• Fat: 16g
• Carbohydrates: 22g
• Fiber: 7g
• Sodium: 450mg
• Serving size: 2 tacos

Coconut-Crusted Cod Tacos With Tropical Salsa

Transport your taste buds to a beachside paradise with these crispy coconut-crusted cod tacos topped with vibrant tropical salsa. The combination of flaky white fish encased in a crunchy coconut coating paired with sweet and tangy fruit salsa creates the perfect balance of flavors and textures for an unforgettable taco experience.

Ingredients:

• 1 pound cod fillets, cut into 2-inch pieces
• 1 cup unsweetened shredded coconut
• 1/2 cup panko breadcrumbs
• 2 eggs, beaten
• 1/2 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 small corn tortillas
• 2 cups fresh mango, diced
• 1 cup fresh pineapple, diced
• 1/4 cup red onion, finely diced
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 2 cups shredded cabbage
• 1 avocado, sliced
• Lime wedges for serving

Instructions:

Step 1: Prepare the tropical salsa by combining the diced mango, pineapple, red onion, jalapeño, cilantro, and lime juice in a bowl. Toss gently, season with a pinch of salt, and refrigerate for at least 30 minutes to allow flavors to meld.

Step 2: Set up a breading station with three shallow dishes. Place flour seasoned with salt and pepper in the first dish, beaten eggs in the second dish, and a mixture of shredded coconut, panko breadcrumbs, garlic powder, and paprika in the third dish.

Step 3: Pat the cod pieces dry with paper towels. Dredge each piece first in the flour, then dip in the beaten egg, and finally coat thoroughly with the coconut-panko mixture, pressing gently to adhere.

Step 4: Heat olive oil in a large skillet over medium heat. Cook the coated fish for 2-3 minutes per side until golden brown and the fish flakes easily with a fork. Transfer to a paper towel-lined plate.

Step 5: Warm the corn tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side until pliable and slightly charred.

Step 6: Assemble the tacos by placing a layer of shredded cabbage on each tortilla, followed by 1-2 pieces of coconut-crusted cod, a generous spoonful of tropical salsa, and sliced avocado.

Step 7: Serve immediately with lime wedges on the side for squeezing over the tacos.

Nutrition:

• Calories: 385 per serving
• Protein: 24g
• Carbohydrates: 38g
• Dietary Fiber: 7g
• Sugar: 9g
• Fat: 18g
• Saturated Fat: 9g
• Sodium: 320mg
• Potassium: 685mg

Herb-Marinated Cod Tacos With Mediterranean Toppings

These light and flavorful cod tacos bring together the freshness of Mediterranean cuisine with the casual appeal of fish tacos. The cod is marinated in a vibrant herb mixture that infuses the fish with aromatic flavors, then topped with bright Mediterranean-inspired ingredients that create a perfect balance of textures and tastes.

Ingredients:

• 1.5 pounds fresh cod fillets
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 3 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh oregano, chopped
• 1 teaspoon ground cumin
• ½ teaspoon paprika
• Salt and pepper to taste
• 8 small corn or flour tortillas
• 1 cup cherry tomatoes, quartered
• 1 cucumber, diced
• ½ red onion, thinly sliced
• ½ cup kalamata olives, pitted and chopped
• 1 cup tzatziki sauce
• ¼ cup crumbled feta cheese
• Fresh lemon wedges for serving
• 2 tablespoons fresh mint, chopped

Instructions:

Step 1: In a bowl, mix olive oil, lemon juice, minced garlic, chopped parsley, dill, oregano, cumin, paprika, salt, and pepper to create the marinade.

Step 2: Place the cod fillets in a shallow dish and pour the marinade over them, ensuring each piece is well coated. Cover and refrigerate for 30 minutes.

Step 3: While the fish marinates, prepare the toppings by combining the cherry tomatoes, cucumber, red onion, and kalamata olives in a bowl. Season with a pinch of salt and set aside.

Step 4: Preheat grill or skillet to medium-high heat. Remove the cod from the marinade and cook for 3-4 minutes per side, or until the fish flakes easily with a fork.

Step 5: Warm the tortillas in a dry skillet or wrapped in foil in the oven for about 1-2 minutes.

Step 6: Break the cooked cod into chunks and divide among the warmed tortillas.

Step 7: Top each taco with the Mediterranean vegetable mixture, a dollop of tzatziki sauce, crumbled feta, and a sprinkle of fresh mint.

Step 8: Serve immediately with lemon wedges on the side for an extra burst of freshness.

Nutrition:

• Calories: 320 per serving
• Protein: 28g
• Carbohydrates: 22g
• Fat: 14g
• Fiber: 3g
• Sodium: 450mg
• Cholesterol: 65mg
• Sugar: 3g

Spicy Grilled Cod Tacos With Corn and Black Bean Salsa

These zesty grilled cod tacos bring together tender fish with a vibrant corn and black bean salsa for a quick and satisfying meal. The mild flavor of cod works perfectly with the bold spices, while the fresh salsa adds texture and brightness. Ready in under 30 minutes, these tacos are perfect for weeknight dinners or casual entertaining.

Ingredients:

• 1½ pounds fresh cod fillets
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste
• 8 corn tortillas
• 1 cup corn kernels (fresh or frozen)
• 1 can (15 oz) black beans, rinsed and drained
• 1 red bell pepper, diced
• ½ red onion, finely diced
• 1 jalapeño, seeded and minced
• ¼ cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 1 avocado, sliced
• Lime wedges for serving
• Sour cream for serving (optional)

Instructions:

Step 1: Preheat your grill to medium-high heat (around 400°F) or heat a grill pan on the stove.

Step 2: In a small bowl, mix together chili powder, cumin, garlic powder, smoked paprika, cayenne pepper, salt, and pepper.

Step 3: Pat the cod fillets dry with paper towels, then brush with olive oil and sprinkle the spice mixture evenly over both sides of the fish.

Step 4: To make the salsa, combine corn, black beans, diced bell pepper, red onion, jalapeño, cilantro, and lime juice in a bowl. Season with salt and pepper to taste. Set aside.

Step 5: Place the seasoned cod on the preheated grill or grill pan. Cook for 3-4 minutes per side, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F.

Step 6: While the fish is cooking, warm the corn tortillas on the grill for about 30 seconds per side, or wrap them in foil and warm in a 350°F oven for 5 minutes.

Step 7: Remove the fish from the grill and gently break it into large flakes with a fork.

Step 8: Assemble the tacos by placing fish portions in each warm tortilla, topping with the corn and black bean salsa, avocado slices, and a dollop of sour cream if desired.

Step 9: Serve immediately with lime wedges on the side for squeezing over the tacos.

Nutrition:

• Calories: 320 per serving
• Protein: 26g
• Carbohydrates: 32g
• Fiber: 7g
• Fat: 11g
• Sodium: 290mg
• Serving size: 2 tacos

Lemon-Pepper Cod Tacos With Cucumber Dill Yogurt Sauce

These invigorating cod tacos balance zesty lemon-pepper seasoning with a cooling cucumber dill yogurt sauce.

The flaky white fish provides a delicate base that pairs perfectly with the crisp vegetables and creamy sauce, all wrapped in warm tortillas for a light yet satisfying meal.

Ingredients:

• 1 lb cod fillets
• 2 tablespoons olive oil
• 1 tablespoon lemon-pepper seasoning
• 1 teaspoon garlic powder
• ½ teaspoon salt
• 8 small corn or flour tortillas
• 1 cup plain Greek yogurt
• 1 medium cucumber, seeded and finely diced
• 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 2 cups shredded cabbage or coleslaw mix
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• Lemon wedges for serving

Instructions:

Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2: Pat cod fillets dry with paper towels. In a small bowl, combine olive oil, lemon-pepper seasoning, garlic powder, and salt.

Step 3: Place cod on the prepared baking sheet and brush with the seasoning mixture. Bake for 12-15 minutes until fish flakes easily with a fork.

Step 4: While fish is baking, prepare the yogurt sauce. In a medium bowl, combine Greek yogurt, diced cucumber, chopped dill, lemon juice, minced garlic, and a pinch of salt. Mix well and refrigerate until ready to use.

Step 5: Warm tortillas according to package instructions or in a dry skillet for about 30 seconds per side.

Step 6: Once cod is cooked, use a fork to break it into bite-sized pieces.

Step 7: Assemble tacos by placing shredded cabbage on each tortilla, followed by cod pieces, avocado slices, and halved cherry tomatoes.

Step 8: Drizzle generously with cucumber dill yogurt sauce and serve with lemon wedges on the side.

Nutrition:

• Calories: 320 per serving
• Protein: 25g
• Carbohydrates: 28g
• Fat: 12g
• Fiber: 5g
• Sodium: 410mg
• Serving size: 2 tacos

Chipotle Lime Cod Tacos With Cilantro Slaw

These Chipotle Lime Cod Tacos bring together tender, flaky cod with a zesty marinade and fresh cilantro slaw for a perfect balance of flavors. The mild fish absorbs the smoky chipotle and bright lime perfectly, while the crisp slaw adds a revitalizing crunch that complements the spice beautifully.

Ingredients:

• 1.5 pounds fresh cod fillets
• 2 tablespoons olive oil
• 2 tablespoons chipotle powder
• 2 limes (juice and zest)
• 2 cloves garlic, minced
• 1 teaspoon cumin
• ½ teaspoon salt
• 8 corn tortillas
• 3 cups shredded cabbage
• 1 cup chopped fresh cilantro
• ¼ cup red onion, thinly sliced
• 1 jalapeño, seeded and finely diced
• 2 tablespoons lime juice
• 3 tablespoons Greek yogurt
• 1 avocado, sliced
• Lime wedges for serving

Instructions:

Step 1: In a bowl, mix 1 tablespoon olive oil, chipotle powder, juice and zest of 1 lime, minced garlic, cumin, and salt to create a marinade.

Step 2: Place cod fillets in a shallow dish and pour the marinade over them. Confirm both sides are coated, then cover and refrigerate for 20-30 minutes.

Step 3: While the fish marinates, prepare the cilantro slaw by combining cabbage, cilantro, red onion, and jalapeño in a large bowl.

Step 4: In a small bowl, whisk together remaining lime juice and Greek yogurt. Pour over the cabbage mixture and toss well to coat. Season with salt to taste and refrigerate until ready to serve.

Step 5: Heat the remaining tablespoon of olive oil in a large non-stick skillet over medium-high heat. Remove cod from marinade and cook for 3-4 minutes per side until fish flakes easily with a fork.

Step 6: Warm the corn tortillas according to package instructions or directly over a gas flame for 10-15 seconds per side.

Step 7: Break the cooked cod into chunks and assemble tacos by placing fish on tortillas, topping with cilantro slaw and sliced avocado.

Step 8: Serve immediately with lime wedges on the side.

Nutrition:

• Calories: 320 per serving
• Protein: 28g
• Carbohydrates: 24g
• Fat: 14g
• Fiber: 6g
• Sodium: 380mg
• Sugars: 3g

Final Thoughts

These nine cod taco recipes are your ticket to seafood paradise.

With crispy, spicy, sweet, and tangy options, you’ll find a perfect match for your taste buds.

Whether you’re hosting friends or treating your family, these versatile creations transform ordinary taco night into an extraordinary culinary adventure.

Don’t wait to plunge into—your taste buds will thank you for swimming beyond the shores of traditional tacos!